10 October 2016 4 3K Report

I have been trying to isolate casein from milk but there are a few things in the protocol that i didn't understand - 

1.) Why do we need to use 95% ethanol and not 100% or any other?

2.) What is the role of diethyl ether in casein isolation?

3.) why does it require ethanol only and not any other alcohol?

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